Southern Buttermilk Biscuits
This recipe for old-fashioned Southern Buttermilk Biscuits are the best! They come out so thick and fluffy and melt in your mouth!
A CLASSIC SOUTHERN SIDE DISH
Being from the south, we pretty much always have biscuits at every dinner. You just cannot go wrong with these easy and delicious Southern Buttermilk Biscuits. They take minimal ingredients and just a little arm work to throw them together. It is so easy to master biscuit making with just a few steps. I don’t know a single person who doesn’t love these biscuits. So if you are looking for that perfect biscuit recipe, then you have to make this Southern Buttermilk Biscuit recipe.
FREQUENTLY ASKED QUESTIONS:
For this recipe yes, you will want to use buttermilk. If you do not have buttermilk you can make your own at home. To do that for this recipe pour 3/4 cups of regular milk into a measuring cup and add 3/4 tablespoon of white vinegar or lemon juice and stir. Let this sit for 5-10 minutes, stir again and then you can use.
This helps incorporate the ingredients and give the biscuits the nice flaky texture that we are going for. It basically builds all those fluffy layers you want in a biscuit.
No. You can just cube it. But I have found over the years that this process makes it much easier to incorporate the butter into the dry ingredients. You can grate it large or small but I highly recommend grating it, it will make things much easier.
This helps them brown up, brushing any liquid like buttermilk which is commonly done for biscuits or butter makes the tops of the biscuits nice and brown.
The one tip every southern granny will tell you is to never twist your biscuit cutter when you are cutting out your biscuits. Just push down and pull up. When you twist the biscuit cutter, you are sealing the biscuit edges closed and it will be unable to rise as it bakes.
These will keep on the countertop in an airtight container for up to 2 days. You can heat them up in the microwave for 15-30 seconds before enjoying them again. These can also be frozen, place cooled biscuits in a freezer container and they will last for up to 2-3 months. To thaw remove from freezer and place on the countertop, again reheat them in the microwave before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- all-purpose flour
- baking powder
- granulated sugar
- fine sea salt
- baking soda
- buttermilk
HOW TO MAKE SOUTHERN BUTTERMILK BISCUITS:
Preheat the oven to 425°F. Line a sheet tray with parchment paper. Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda.
Add the butter.
Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
Roll the dough out into ½ inch thick rectangle.
Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits.
Place the biscuits slightly touching onto the parchment-lined sheet tray.Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
While the biscuits are cooking, melt the remaining 2 tablespoons of butter. Immediately brush the tops of the biscuits with the melted butter.
Let cool slightly and serve.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Southern Buttermilk Biscuits
Ingredients
- 10 tablespoons unsalted butter divided
- 2 cups all-purpose flour plus more for dusting
- 1 ½ tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¾ cup + 1 tablespoon buttermilk divided
Instructions
- Preheat the oven to 425°F. Line a sheet tray with parchment paper.
- Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
- In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
- Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
- Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
- Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
- Roll the dough out into ½ inch thick rectangle.
- Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
- Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness.
- Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
- Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
- Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
- While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
- Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.
Notes
- You can easily double this batch to make more.
- These can be frozen, see my tips above.
- Serve these spread with your favorite condiments.
- You can make your own buttermilk at home, see above how to do that.
- Grating the butter is the easiest way to incorporate it.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hello,
These look amazing! I saw your comment on freezing them after they are baked. Have you tried freezing them before baking?
Thank you,
Amanda
No I have not but you should be able to do that by flash freezing 🙂 https://www.thecountrycook.net/how-to-flash-freeze-food/